Lighter Curried Chicken Salad with Mango

This Lighter Curried Chicken Salad with Mango recipe is loaded with tender bites of chicken, juicy mango, roasted cashews and a light and creamy curried spiced dressing. Our curried mango chicken salad just might become your new go-to chicken salad recipe.

A lot of curry chicken salad recipes are heavy-handed with mayo, but this healthy curried mango chicken salad recipe only has 1-1/2 tablespoons of mayo that’s mixed with lime juice and honey.  Rather than weighing down, this dressing lightly coats.  The addition of mango in this salad gives it a deliciously exotic flavor.

If you are looking for a fresh new chicken salad recipe to make, this curried chicken mango salad is loaded with flavor and it’s quick and easy to make. You can use leftover chicken or store-bought rotisserie chicken to make this salad. 

Curried Chicken Mango Salad 

• Cooked chicken. Use leftover chicken (poached chicken or even store-bought plain rotisserie chicken works fine as long as it doesn’t have added seasoning like barbecue sauce)
• Mango. Pit, peel and chop the mango for this salad. It adds such a great flavor to the mix!
• Roasted Cashews. Use unsalted cashews for this recipe. You can use sliced or chopped almonds or pistachios instead of cashews if you like. 
• Celery. Celery adds a nice crispy crunch to the salad.
• Onion. We use green onion for this recipe, but you could use red if you prefer.
• Cilantro. This adds a pop of flavor to the mix. Use fresh parsley or a little fresh basil if you don’t care for cilantro.
• Curry Dressing. This tasty dressing is a simple mix of mayonnaise, curry powder, ground ginger and lime juice.

Find printable recipe with measurements below.

How To Make Curried Mango Chicken Salad

1. Make Dressing. In a small bowl, whisk together the mayonnaise and spices (curry powder and ground ginger)
2. Chop Ingredients. Chop the cooked chicken breasts into bite size pieces.
3. Toss Ingredients. Add the chicken and chopped salad ingredients (mango, celery, onion, cashews and cilantro) to a medium size bowl, pour the dressing over the ingredients and gently toss.
4. Refrigerate. We like to refrigerate the salad for about 30 minutes before serving so the flavors can meld together and so the salad is nice and chilled.

Serving Suggestions

• Sandwich. This chicken curry mango salad is delicious in a light fluffy croissant, but it works well in a baguette or between two slices of bread too!
• Tortilla Wrap. Spread a scoop on a flour tortilla with some lettuce and roll it into a wrap.
• Lettuce Wrap. If you want a lighter lunch, serve it on either butter leaf lettuce or Romaine leaves for lettuce wraps.
• Salad. Add a scoop or two on top of a large green salad. 
• Crackers. Simply serve it with crackers for a light lunch.

Looking For More Salad Recipes To Try?

• Blueberry Chicken Salad
• Greek Tzatziki Chicken Salad
• Curried Chicken Salad with Grapes
• Healthy Italian Chicken Salad
• Avocado Egg Salad
• Tuna Salad Sandwich

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Yield: 4 servings

Light Curried Chicken Salad with Mango and Cashews

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

This Lighter Curried Chicken Salad with Mango recipe is loaded with tender bites of chicken, juicy mango, roasted cashews and a light and creamy curried spiced dressing. Our curried mango chicken salad just might become your new go-to chicken salad recipe.

Ingredients

For The Dressing

• 1-1/2 tablespoons real mayonnaise
• 2 tablespoons lime juice
• 2 teaspoons honey
• 1-1/2 teaspoons curry powder
• 1/2 teaspoon ginger powder

For The Salad

• 2 cups cooked free-range chicken, cubed
• 1 mango, pitted, peeled and chopped
• 1/2 cup celery, diced
• 1/4 cup green onions, sliced
• 3 tablespoons fresh cilantro, coarsely chopped
• 1/2 cup unsalted roasted cashews, chopped
• Salt and pepper to taste

Instructions

1. Place the chicken breast in a Dutch oven and add the broth or water to cover the breasts and bring the liquid to a boil. Cook for about 10-15 minutes or until no longer pink.
2. Remove and discard the chicken skin and bones. (Save the chicken broth for another use).
3. Chop the chicken meat.
4. In a medium size bowl, add chopped chicken, mango, celery, onions and cilantro and
toss to combine.
5. Add dressing to the ingredients and toss.
6. Stir in cashews just before serving.
7. Season with salt and freshly ground black pepper.

For The Dressing

1. In a small bowl, combine mayonnaise, lime juice, honey, curry powder and ginger powder. Stir to blend well.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 365Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 66mgSodium: 288mgCarbohydrates: 23gFiber: 3gSugar: 16gProtein: 20g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.